Crispy Breaded Tofu Steaks (2024)

*WARNING: demanding, excited, tofu cook ahead:

Look at that tofu. Seriously. Look at it. LOOK AT IT!!!!!!!!!! That my friends is my Crispy Breaded Tofu Steak recipe, and that my friends, is what makes this girl pretty damn excited. Yeah this vegan chick gets excited about tofu... some stereotypes I just can't fight. Sigh.

But seriously, tell me you aren't excited by the gloriousness featured in these photos! The moist and tender tofu, the zingy flavor of the tomato marinade, the crispy breadcrumb coating, why am I not eating it all over again right now!?

*WARNING: Glutton ahead:

I ate an ENTIRE block of tofu in one day when I made this Crispy Breaded Tofu Steaks recipe. To the point where I am now picking leftover breadcrumbs out of the frying pan first thing in the morning, so that I can try and properly explain the flavors to you. True (slightly embarrassing) story.

... but I workout, sooo😁

If you were looking for a tofu recipe that you can serve along side potatoes and veggies, then this my friends is it. A good 'ol vegan meat and potatoes type of dish. Or you can even serve alongside a delicious salad, if that's more your taste.

How to Serve Crispy Breaded Tofu Steaks:

Serve this with a little of your favourite BBQ sauce for dipping, and have yourself one mighty fine meal.

This recipe makes two large tofu steaks, but you can cut the tofu into smaller pieces if you like, or feel free to double the recipe as needed.

How to Make Crispy Breaded Tofu Steaks:

The instructions are pretty straightforward: To make some of this Crispy Breaded Tofu Steak gloriousness, we first need to press the tofu. I'm often looking for ways to skip this step in recipes because, let's face it, I'm a pretty impatient person, but it's important for this recipe to make the steaks a bit more chewy, and not so watery.

Slice the tofu into steaks, I like to slice the tofulengthwise into two large steaks, but you can slice it however you like. To press the tofu, if you don't have a fancy schmancy tofu press (and I don't), lay the tofu pieces on a clean dishtowel or paper towel and then wrap them all up. Put a cutting board on top, and balance something heavy, such as a few cans on top of that. You just made yourself a tofu press!

Let the tofu press for 10 to 30 minutes, the longer you press it, the drier and more firm the steaks will be.10 Minutes will yield a moist soft tofu, 30 minuteswill be drier and chewy. The decision (and patience) is up to you!

When you are ready to make your tofu steaks, mince the garlic cloves then add that to a large flat bowl that is big enough to fit one of your tofu steaks. Add the remaining sauce ingredients to the garlic bowl: the tomato paste, dijon mustard, maple syrup, soy sauce, water, and pepper, and mix together. In a separate dish add the breadcrumbs. Dip the tofu steaks in the tomato paste mixture, and use a spoon or fork to help spread a thick layer of the sauce on the tofu.

Now dip the sauced tofu steak into the breadcrumbs and use your hands to help pat the breadcrumbs onto the tofu. Repeat with remaining tofu pieces.

Heat the oil in a frying pan over medium heat. When hot, carefully fry the tofu steaks until they are golden brown on both sides and heated through. About 3 to 6 minutes per side. The breading can be a little fragile and falls off easily, so I found the best technique was to use a large spatula (and not tongs) for flipping. Just be gentle when handling the tofu. For presentation, cut the tofu on an angle (cause it looks all pretty and stuff) and serve with a side of your favourite BBQ sauce for dipping.

Bon Appetegan!

Sam Turnbull